In a pan, bring the onion and water. Set aside for cool down.
After cool down, in a blender add in the onion mixture and cashews and blend them for a minute.
In a pan, heat butter, after the butter melts add in cinnamon stick, black peppercorns, whole cloves, cumin, green chili pepper, and green cardamom pods. Sauté on medium to low flame for 2 minutes.
Add the onion cashews mixture to the butter mixer in the pan.
Add ginger garlic paste and sauté everything for 1 minutes.
Add tomato sauce, red chilli powder, and salt and mix it for 2-4 minutes.
Add sour cream, yogurt, and honey and mix it for 1 minute.
Take out the cinnamon stick and throw it away.
Use a hand blender to blend everything into a smooth texture for 2 minutes (if you want a thinner gravy now it’s the time to add water if you need it)
Add in the garam masala.
Mix the paneer cubes in the pot and let it simmer for 5 minutes.
Garnish with fenugreek leaves, cilantro, and heavy whipping cream.